A bochure of recipes using Ruby chocolate

1. CREATED BY OUR
FAMOUS CHOCOLATE ACADEMY CHEFS

3. RUBY TABLET WITH
MERINGUE NOISETTE
1 tablet
Philippe Marand
Head of Chocolate Academy Athens
phillipemarand, chocolateacademyathens
Meringue Noisette
Ruby chocolate
Ingredients:
100g egg whites
62.5g caster sugar
62.5 hazelnut powder
125g icing sugar
110/115g Callebaut Ruby RB1 Chocolate
Preparation:
Whip eggs with the caster
sugar and using a spatula
add the hazelnut powder
and Icing sugar together.
Pipe in line on a Silpat.
Bake at 100˚C for 2 hours
(needs to be dry).
Construction and finishing:
• Use a 100g tablet mould. Temper the chocolate.
• Using a piping bag first put 20 g of tempered Ruby
chocolate in the mould
• then add the merignue on top

4. RASPBERRY
INDIVIDUAL CAKE
24 portions approx
Romain Renard
Head of Chocolate Academy Dubai
romainjulienrenard, chocolateacademydubai
Banana & lemon sponge
Ruby cremeux
Ruby glaze
Raspberry jelly
Ingredients:
365gwhole eggs
190ginverted sugar
350g flour T45
175g icing sugar
5g salt
15g baking powder
4g lemon zest
112g banana puree
290g melted butter
Ingredients:
165g cream 35 %
240g rasberry puree
20g lime
20g glucose syrup 40 de
130g whole eggs
30g sugar
15g butter
300g Callebaut Ruby RB1
Chocolate
Ingredients:
350g Ruby Chocolate
Callebaut
100g Callebaut Bresilienne
100g grapeseed oil
2g IBC Power Flower natural
origin beetroot colour
Ruby spray
150g Cacao Butter Callebaut
150g Callebaut Ruby RB1
Chocolate
2g IBC power flower natural
origin beetroot colour
Ingredients:
150g raspberry puree
30g sugar
3g pectine NH
200g Raspberries (frozen)
1.5g gelatine 200 bloom
9g water
Preparation:
Mix all ingredients
together.
Melt the butter & mix with
the previous mixture.
Spread 1200 grams in a
flexipan 60x40.
Bake 150°C for 15 minutes.
Divide with a 6-7 cm cutter
to round discs.
Preparation:
In a saucepan add
all ingredients exept
chocolate.
Add the chocolate in a
plastc bowl & keep it aside.
Cook to 85°C.
Pour the hot mixture above
the chocolate & blend well.
Pour 30g approx. into the
cavities of the mold.
Use a flexipan mould (ref
no: 115:N17).
Preparation:
Prepare the gelatine mass.
In a sause pan add sugar,
glucose, water & bring to
boil.
Remove from the heat and
add condensed milk and
gelatine mass.
In a plastic bowl add the
chocolate with colours.
Add the neutral glaze into
the chocolate & blend.
Allow it to crystalize over
night.
Glaze at 30-32°C.
Ruby Gourmand Glaze
Ingredients:
300g sugar
300g glucose
150g water
200g condensed milk
20g gelatine 200 bloom
130g water
250g Callebaut Ruby RB1
Chocolate
3g IBC Power Flower natural
origin beetroot colour
2g IBC power flower red non
azo colour
Preparation:
Melt chocolate & colour.
Then mix all together.
Use it at 30-32°C.
Melt together at 45°C.
Spray the decoration
garnish at 45°C.
Construction and finishing:
• Fill the mould with 65-80 grams of ruby cream.
• Add into the jelly disc.
• Then add the ruby cremeux.
• Finally close the bottom with sponge cake.
• Glaze while the cake is frozen.
• After glazing dip on the gourmand glaze.
Preparation:
Add the puree in a sauce pan.
Mix pectine & sugar & add in the
puree before cooking and mix.
When it starts boiling add the
frozen raspberries & stir for 2 min
gently.
Remove from the heat & add the
gelatine mass.
Pour into the mould cavities
about 20-25 g each.
Use a flexipan mould (ref no.
115:N17).
Ruby cream
Ingredients:
150g raspberry puree
30g sugar
3g pectine NH
200g Raspberries (frozen)
1.5g gelatine 200 bloom
9g water
Preparation:
900g cream 35%
622g Callebaut Ruby RB1
Chocolate

6. Mousse
Decoration
Ruby Ganache
Ingredients:
200g Callebaut White Chocolate Mousse Powder
250 ml full cream milk
Ingredients:
500g Callebaut Ruby RB1 Chocolate
150g Callebaut Cocoa Butter
Ingredients:
75g raspberry puree
20g lime puree
20g glucose
20g invert sugar syrup
30g dextrose powder225
225g Callebaut Ruby RB1
Chocolate
Preparation:
In a Kitchen Aid mix together the cold milk and mousse powder.
Whip in the machine on full speed till soft peak.
Allow to cool in the fridge for at least 1 hour.
Trasfer to a piping bag with a St.Honore nozzle.
Preparation:
Colour 100g of cocoa butter with red power flower and temper to 29˚C.
Spray spots on the Mona Lisa Guitar sheet.
Melt together the Ruby chocolate & Cocoa Butter.
Temper to 29˚C, transfer to the airbrush.
Spray over the red dots on the guitar sheets.
Spray 3 layers allowing the chocolate to crystalize after each layer.
Once all 3 layers are sprayed allow to crystalize at least 6 hours.
Preparation:
Heat the raspberry puree.
Dissolve the glucose, invert
sugar, and dextrose in the
puree.
Pour over the Ruby
chocolate in a jug.
Add in the lime puree last.
Blend again.
Allow to crystalize.
Transfer to a piping bag &
pipe.
Ruby Gel
Ingredients:
235g raspberry puree
25g castor sugar
6g yellow pectin
250g castor sugar
35g glucose
5g citric acid
5g water
Preparation:
Mix the pectin and 25g of castor
sugar together.
While stirring, add the 250g sugar &
pectin micture, bring to the boil.
Make a solution with the water and
the citric acid.
Cook the above to 105°C on a low
heat.
Once the mixture reaches 105°C
remove from the heat and add in
the citric acid solution.
Ones the citric acid is added the
jelly set really fast.
Transfer to a bowl and allow to set
firm.
Once firm blend into gel.
Transfer to a piping bag.
Construction and finishing:
• Put some of the Callebaut Ruby shards on the plate and pipe the mousse on top.
• TIP: You can also pipe straight on to the plate.
• Add the Ruby shards using a tweezer as they are very thin once mouse is piped.
• Prepare the Ruby Chocolate stamp, using the cooling spray from Mona Lisa, spray the
stamp, pipe a drop of 3cm and stamp with the cold stamp.
• Pipe the ganache & raspberry gel unevenly on the side of the mousse on the plate.
• Finish of with Mona Lisa Starwberry blossoms, Ruby Crisp Pearls & fresh Raspberries.
Decorate:
• Strawberry Blossom Mona Lisa
• Ruby Crisp Pearls
• Fresh Raspberries
• Callebaut Ruby Stamp
RUBY PLATED DESSERT
30 portions
Minette Smith
Head of Chocolate Academy South Africa
minette_smith, chocolateacademy_southafrica

7. MILLE FEUILE RUBY GOLD
30 portions
Jeremy GROVALET
Head of Chocolate Academy Casablanca
jeremygrovalet, chocolateacademycasa
Crispy Ruby and Almond
Ruby & cinnamon
whipped ganache
Gold Cream
Ingredients:
450g white almond roasted
45g icing sugar
300g Callebaut Ruby RB1
Chocolate
2g salt
150g Callebaut Pailleté
Feuilletine
Ingredients:
25g lemon juice
220g cream 35%
5g cinnamon Stick
20g glucose DE40
260g Callebaut Ruby RB1
Chocolate
48g gelatin mass
605g cream 35%
Ingredients:
385g milk
75g eggs yolk
40g sugar
40g gelatin mass
480g Callebaut Gold
Chocolate
Preparation:
Roast the whole almond
in a oven at 150°C for 20
min than cool it down
completely.
In food processor mix the
almond with the icing sugar,
then add the melted Ruby
chocolate, salt, and Pailletté
Feuilletine.
Spread on a 30x40cm cake
frame and place in the
refrigerator.
Preparation:
Infuse the 220g of cream
with cinnamon stick for
30min
than warm the cream with
glucose and lemon juice.
Poor it on the Ruby
chocolate and gelatin and
emulsify,
Add the 605g of cream cold
and hand blend.
Store in the refrigarator
overnight.
Preparation:
In a pot cook the milk, the egg
yolk and the Sugar at 82°C.
Than poor on the Gold
chocolate and gelatin mass
emulsify and hand blend.
Cool down in the refrigerator.
Ruby chocolate
Ingredients:
15gr Callebaut Ruby RB1
Chocolate per plaquette
Preparation:
Temper the Ruby Chocolate
and spread it at 1mm thick. Wait
for the crystalisation to start
and, using a ruller,
create 60 Ruby Chocolate
plaquettes of 12x3cm each.
Construction and finishing:
• Cut the Crispy Ruby & Almond at 12cm by 3cm.
• Pipe bowl of gold cream and put a ruby plaquette on the top
• Pipe the little bowl of Ruby & Cinnamon Whipped Ganache
and place another ruby plaquette on the top

8. ANNA PAVLOVA
15 portions
Wielfried Hauwel
Head of Chocolate Academy Russia
wielfriedhauwel, chocolateacademyrussia
Cremeux Ruby
Ingredients:
163g liquid cream 35%
244g raspberry puree
16g lime juice
20g honey
130g egg yolks
50g sugar
488g Callebaut Ruby RB1
Chocolate
16 butter
6g gelatin powder + 60g
water
Preparation:
Combine honey, raspberry
puree, lime juice and bring
to 85°C.
Mix egg yolks with sugar,
then add hot liquid. Bring
to 80°C.
Add gelatin mass, strain on
the unmelted chocolate and
soft butter. Emulsify with
blender.
Vanilla ice cream
Ingredients:
500g milk 3,2%
15g milk powder 0%
1 vanilla pod
90g egg yolks
110g sugar
1 g of 64G stabilizer for ice
cream
25 g glucose
25 butter
Preparation:
Combine all ingredients, bring
to 80°C.
Emulsify with blender.
Make an ice cream in 12 hours
in ice cream maker or Pacojet.

9. French meringue
Ingredients:
100g egg white
100g sugar
1 lime zest
100g icing sugar
50g of milk powder.
Preparation:
Mix together sugar and lime
zest.
Add to egg whites and whip
on high speed during 10
minutes.
By hand, add icing sugar
and milk powder. Bake in the
oven at 80° 2 hours.
Chocolate discs
Ingredients:
Aprox 120g Callebaut Ruby
RB1 Chocolate
Preparation:
Precrystallize Ruby chocolate.
Using 2 plastic sheets, make
a thin layer of chocolate, then
make 15 discs with cookie
cutter. Leave to crystallize.
Chantilly
Ingredients:
500 g liquid cream 35%
70 g icing sugar
Preparation:
Whip together.
Construction and finishing:
• Put ice cream in a glass, cover it with Chantilly.
• Add meringue sticks, put chocolate disc on the top.
• Put cremeux over the chocolate and finish with fresh
berries and microgreens.

10. CALLEBAUT RUBY RB1
BONBON
5 moulds x 21 bonbons
Yeşim Erol
Head of Chocolate Academy Turkey
yesimeerol, chocolateacademyistanbul
Raspberry Jelly
Ingredients:
250g raspberry puree
30g lime puree
40g glucose
100g sucrose
6g pectin NH
1g lime zest
Preparation:
Mix sucrose and pectin and
set aside.
Boil both purees and
glucose.
Add sugar & pectin mix to
purees.
Boil till 103˚C.
Add zest at the end.
Cool it down.
Use it as a filling @29-29˚C.
Ruby Raspberry Ganache
Ingredients:
200g cream 35%
160g raspberry puree
40g glucose
40g dextrose
60g sorbitol
510g Callebaut Ruby RB1
Chocolate
60g butter
Preparation:
Bring cream, puree,
glucose, dextorese and
sorbitol to boil.
Pour over the mixture into
Ruby chocolate.
Add butter and blend the
mixture with hand blender.
Leave to cool down.
Fill the pre-prepared
mould @28-29˚C.
Melted chocolate
Ingredients:
150g Callebaut Cocoa Butter Callets
350g Callebaut Ruby RB1 Chocolate
3g red liposoluable coloring powder
Preparation:
Melt Ruby chocolate and
Cococa butter together.
Add coloring and process
with belnder.
Construction and finishing:
• Use Ruby Triangel shape mold.
• Fill the mould with tempered Ruby Chocolate to make a shell.
• Pipe the jell into shell and let it set.
• Pipe the Ruby ganache on top of the jel and let it set .
• Close the mould with tempered Ruby Chocolate.
• Spray with Ruby spray prep.

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